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Siri's Fried Walleye Sandwich with Tartar Sauce

SERVINGS
4
RATE THIS RECIPE
(3)
Alon Shaya's Za'atar Fried Chicken, Classic Hummus with Tahini + Siri Daly's Frie dWalleye Sandwich with Tartar Sauce, Chipped Beef Dip
Alon Shaya's Za'atar Fried Chicken, Classic Hummus with Tahini + Siri Daly's Frie dWalleye Sandwich with Tartar Sauce, Chipped Beef DipNathan Congleton / TODAY
SERVINGS
4
RATE THIS RECIPE
(3)

Ingredients

Tartar sauce
  • 2/3 cup mayo
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 dill pickle, finely diced
  • 1 tablespoon olive oil
  • Sandwiches
  • 4 boneless, skinless walleye fillets (about 2 pounds)
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • To assemble
  • 4 soft rolls, lightly toasted
  • Pickle slices (optional)
  • Shredded lettuce (optional)
  • Tomato slices (optional)
  • Chef notes

    Fried walleye always comes to mind when I think of Minnesota comfort food. As the official fish of the great state where I grew up, it's a staple at many restaurants but more importantly to me, something my mom often made. Whether you eat it in a sandwich or serve it alongside wild rice for dinner, it's the perfect game-day food.

    Technique tip: I like to season my flour, egg and panko individually with salt and pepper, which will help to properly season the fish as you cook.

    Swap option: If you can't find walleye, you could use another white fish like cod, tilapia or halibut.

    Preparation

    For the tartar sauce:

    Combine all ingredients in a small and whisk until smooth. Cover and refrigerate until ready to use.

    For the sandwiches:

    1.

    Place flour, eggs and panko into three separate, shallow bowls. Season each with salt and pepper.

    2.

    Heat butter and olive oil over medium-high heat in a large skillet.

    3.

    Coat filets first in flour, then in egg mixture (do not overcoat) and then in panko.

    4.

    Sauté for 3-4 minutes per side, until golden brown and cooked through. Remove fish onto plate with paper towel.

    To assemble:

    Spread tartar sauce on both sides of roll and place fish in between and top with pickles, lettuce and tomato, if using.